Spinach & Corn Pudding
Serves 4 as a side dish


During winter, there are two frozen vegetables I love to eat: corn and spinach. Picked at their prime and available organic, these vegetables perk up a wintertime meal, as you'll notice when you cook this savory pudding. Prepared correctly, this dish is a cross between creamed spinach and a traditional soufflé.

Prep Time: 10 to 15 minutes
Cooking Time: 45 minutes

2 tablespoons unsalted butter
2 tablespoons unbleached white flour
1 1/2 cups 2% milk
2 large eggs, beaten
1 cup cooked, drained spinach (or frozen, thawed)
1 cup corn kernels (or frozen, thawed)
1/2 teaspoon ground nutmeg
1 teaspoon salt
1 1/2 teaspoons sugar
3/4 cup grated sharp cheddar cheese
1/2 cup thinly sliced green onions
Salt and freshly ground pepper to taste

1. Preheat oven to 375°F. Generously butter a 1-quart baking dish. In a medium-sized saucepan, melt butter and whisk in flour, stirring constantly for about 2 minutes. Gradually whisk in milk. Simmer until slightly thickened. Remove from heat.

2. Remove about 1/2 cup of mixture and stir quickly into beaten eggs. Add egg mixture back into saucepan and whisk thoroughly. Stir in remaining ingredients.

3. Pour mixture into buttered baking dish. Bake for about 45 minutes, or until top is brown and center is firm to the touch. Let cool 10 minutes before serving. Garnish with extra green onions and black pepper.